by Wai Yin Karen Fong. / Thesis (M.Phil.)--Chinese University of Hong Kong, 1996. / Includes bibliographical references (leaves [106]-[110]). / Abstract --- p.2 / Acknowledgments --- p.3 / Dedication --- p.4 / Abbreviations --- p.5 / Table of Contents --- p.7 / Chapter Chapter 1: --- Introduction --- p.11 / Chapter 1.1 --- Overviews of packaging materials --- p.11 / Chapter 1.2 --- Source of contamination --- p.14 / Chapter 1.2.1 --- Contamination from packaging materials --- p.15 / Chapter 1.2.2 --- Contamination of plasticisers from packaging materials and its effect --- p.16 / Chapter 1.3 --- Classification of commercial plasticisers --- p.19 / Chapter 1.3.1 --- Application of plasticisers --- p.20 / Chapter 1.4 --- Analysis of the plasticisers in the food packaging films --- p.22 / Chapter 1.5 --- Analysis of plasticisers in food using isotope dilution technique --- p.22 / Chapter Chapter 2 --- : Instrumentation and Analytical methods --- p.25 / Chapter 2.0 --- Instrumentation --- p.25 / Chapter 2.1 --- Gas chromatography --- p.25 / Chapter 2.2 --- Detector --- p.26 / Chapter 2.2.1 --- Flame ionisation detector --- p.26 / Chapter 2.2.2 --- Mass spectrometer --- p.27 / Chapter 2.2.2.1 --- Ion trap detector --- p.28 / Chapter 2.2.3 --- Ionisation mode --- p.33 / Chapter 2.2.3.1 --- Electron ionisation (EI) --- p.33 / Chapter 2.2.3.2 --- Chemical ionisation (CI) --- p.34 / Chapter 2.4 --- Analytical methods --- p.36 / Chapter 2.3 --- The use of combined GC/MS in the analysis of plasticisers --- p.36 / Chapter 2.3.1 --- Identification by GC/MS --- p.37 / Chapter 2.3.2 --- Qualitative MS --- p.37 / Chapter 2.3.3 --- Quantitative MS --- p.39 / Chapter 2.3.3.1 --- Isotope dilution technique --- p.40 / Chapter Chapter 3: --- Analysis of plasticisers in food packaging materials --- p.41 / Chapter 3.1 --- Introduction --- p.41 / Chapter 3.2 --- Experimental and Instrumental --- p.42 / Chapter 3.2.1 --- Reagents --- p.43 / Chapter 3.2.2 --- Materials --- p.43 / Chapter 3.3 --- Identification of food packaging materials --- p.43 / Chapter 3.3.1 --- Fourier transform infrared spectrometry --- p.44 / Chapter 3.3.2 --- Burning test --- p.45 / Chapter 3.3.3 --- Solvent dissolution method --- p.46 / Chapter 3.4 --- Extraction of plasticisers from the packaging materials --- p.49 / Chapter 3.4.1 --- Chloroform extraction --- p.50 / Chapter 3.4.2 --- Solvent reflux method --- p.50 / Chapter 3.5 --- Results and discussion --- p.51 / Chapter 3.5.1 --- Precision test --- p.51 / Chapter 3.5.2 --- Calibration curve --- p.52 / Chapter 3.5.3 --- Detection limit --- p.54 / Chapter 3.5.4 --- Recovery --- p.54 / Chapter 3.6 --- Survey of the level of plasticisers in food packaging materials --- p.55 / Chapter 3.7 --- Conclusion --- p.66 / Chapter 4.0 --- Analysis of plasticisers in foods --- p.67 / Chapter 4.1 --- Introduction --- p.67 / Chapter 4.2 --- Experimental and instrument --- p.67 / Chapter 4.2.1 --- Reagents --- p.68 / Chapter 4.2.2 --- Materials --- p.68 / Chapter 4.3 --- Analysis --- p.69 / Chapter 4.3.1 --- selection of stable isotope labelled analogues --- p.69 / Chapter 4.3.2 --- Synthesis of deuterated internal standard --- p.70 / Chapter 4.4 --- Extraction of foods --- p.71 / Chapter 4.4.1 --- Clean up method --- p.73 / Chapter 4.4.2 --- Quantitation --- p.77 / Chapter 4.5 --- Results and discussion --- p.82 / Chapter 4.5.1 --- Precision test --- p.82 / Chapter 4.5.2 --- Calibration curve --- p.84 / Chapter 4.5.3 --- Detection limit --- p.85 / Chapter 4.5.4 --- Survey of the level of plasticisers in food --- p.86 / Chapter 4.6 --- Conclusion --- p.91 / Chapter 5.0 --- Analysis of plasticisers in food by EI and CI method / Chapter 5.1 --- Introduction --- p.93 / Chapter 5.2 --- Experimental and Instrumental --- p.94 / Chapter 5.2.1 --- Reagents --- p.95 / Chapter 5.2.2 --- Materials --- p.95 / Chapter 5.3 --- Extraction of foods --- p.95 / Chapter 5.3.1 --- Clean up method --- p.95 / Chapter 5.4 --- Result and discussion --- p.95 / Chapter 5.4.1 --- Precision test --- p.95 / Chapter 5.4.2 --- Calibration curve --- p.97 / Chapter 5.4.3 --- Detection limit --- p.99 / Chapter 5.4.4 --- Survey of plasticisers in food by EI and CI method --- p.100 / Chapter 5.4.5 --- Paired t-Test --- p.103 / Chapter 5.5 --- Conclusion --- p.104 / Chapter Chapter 6 --- Conclusion --- p.105 / Bibliography --- p.106 / Appendices : / Chapter 1 --- The mass spectrum of DEP --- p.i / Chapter 2 --- The mass spectrum of DIBA --- p.i / Chapter 3 --- The mass spectrum of DIBP --- p.ii / Chapter 4 --- The mass spectrum of DBP --- p.ii / Chapter 5 --- The mass spectrum of DBS --- p.iii / Chapter 6 --- The mass spectrum of ATBC --- p.iii / Chapter 7 --- The mass spectrum of BBP --- p.iv / Chapter 8 --- The mass spectrum of DEHA --- p.iv / Chapter 9 --- The mass spectrum of DPOP --- p.v / Chapter 10 --- The mass spectrum of DEHP --- p.v / Chapter 11 --- The mass spectrum of DCHP --- p.vi / Chapter 12 --- The mass spectrum of DOAZ --- p.vi / Chapter 13 --- The mass spectrum of DOS --- p.vii / Chapter 14 --- Calibration curve of GC/FID --- p.viii / Chapter 15 --- Calibration curve of GC/MS (magnum) --- p.xi / Chapter 16 --- Calibration curve of GC/MS (GCQ) --- p.xiv
| Identifer | oai:union.ndltd.org:cuhk.edu.hk/oai:cuhk-dr:cuhk_321529 |
| Date | January 1996 |
| Contributors | Fong, Wai Yin Karen., Chinese University of Hong Kong Graduate School. Division of Chemistry. |
| Publisher | Chinese University of Hong Kong |
| Source Sets | The Chinese University of Hong Kong |
| Language | English |
| Detected Language | English |
| Type | Text, bibliography |
| Format | print, 105, [21] leaves : ill. ; 30 cm. |
| Rights | Use of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/) |
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